La Alpina Coffee - El Salvador

We offer certain certified organic coffees, selected for their quality and commitment to sustainability.

Our coffees are artisanally roasted in our workshops in Chamonix, with roast profiles carefully adjusted for each origin to enhance the aromas.

To fully enjoy the complex flavors, we recommend using gentle brewing methods such as pour-over or the Chemex method, and avoiding the excessive addition of sugar or milk.

Store your coffee in an airtight container, away from light, moisture, and odors. Avoid the refrigerator. Ideally, consume it within 2 to 3 weeks after opening to fully enjoy its aromas.

To fully appreciate the flavor profile of specialty coffee, we recommend consuming it between 3 and 90 days after the roasting date (indicated on the coffee bag).

The grind size depends on your brewing method:

• Espresso: very fine grind
• Manual filter (V60, Chemex): medium to coarse grind
• French press: coarse grind
• Moka pot: fine grind

We can grind your coffee according to your preferences, or send it to you whole bean.

Here are the main brewing methods we recommend:

• Espresso: high-pressure extraction for an intense, concentrated coffee.
• Filter (Manual, Automatic, V60, Chemex, Aeropress): a gentle method that brings out the coffee's subtle aromas.
• French press: gentle extraction, ideal for a full-bodied coffee.
• Moka: a traditional Italian method for intense coffee.

We also offer grinders suited to each brewing method.

To choose your coffee, we recommend considering the following criteria:

• Roasting profile: what type of coffee machine (espresso or filter) do you have at home?
• Flavor profile: do you prefer fruity, floral, chocolatey, or spicy notes?
• Acidity: do you prefer a light and tangy coffee or one that is rounder and smoother?

You can also contact us for personalized advice, and our in-store baristas will be delighted to help you choose the coffee that best suits your tastes.

Shoukâ’s roasting is tailored to the bean’s profile, depending on the coffee’s characteristics and the intended brewing method (espresso, filter, etc.). Our mission is always to bring out the coffee’s aromatic notes to the fullest, while ensuring consistency and uniformity from one roast to the next.

Our coffees come from farms located mainly in the following regions:

• South America (Colombia, Brazil, Peru, Honduras, El Salvador)
• Central America (Guatemala, Costa Rica)
• Africa (Ethiopia, Kenya, Uganda) 
• Asia (Indonesia)

We work closely with the producers, through our trusted partners, to ensure sustainable and fair farming.

Specialty coffee is very high-quality coffee, assessed and graded according to precise criteria throughout its production chain, from cultivation to the cup. Each step is designed to preserve its quality.

To be classified as specialty coffee, it must meet these five criteria:

• Physical quality (very few defects),
• Full traceability from the coffee cherry (coffee tree/variety, altitude, exact origin of the producer and region, post-harvest processing method) to the cup,
• Flavor quality (according to the SCA cupping protocol),
• Gentle, expertly controlled roasting,
• Remuneration for producers above market prices.

Yes, some of our specialty coffees are certified organic, guaranteeing coffee beans grown without pesticides or chemicals. Even though we do not have the organic logo, most of our producers do not use pesticides.